Servings
8
Prep Time
20 MIN
Cook Time
25 MIN
Ingredients
| 4 | potatoes, scrubbed |
| 8 | slices, bacon |
| 4 tsp | unsalted butter |
| 3 | garlic cloves, minced |
| 1⁄3 cup | yellow onion, diced |
| 1⁄3 cup | all-purpose flour |
| 2 cups | whole milk |
| 3/4 cup | half and half |
| 2 cups | chicken stock |
| 1 tsp | salt |
| 1/2 tsp | garlic powder |
| 1⁄4 tsp | pepper |
| 2 cups | Borden® Mild Shredded Cheddar Cheese |
| 1 cup | sour cream |
| 1/2 cup | finely diced green onion, for garnish |
| 1/4 cup | cup sliced jalapeños, for garnish |
| 8 | individual boule, cooped out for soup bowl |
Steps
| 1 |
PIERCE
the potatoes all over with a fork, then microwave them for 12 to 15 minutes, or until tender.
Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins and cut
into chunks.
|
| 2 |
FRY
the bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel lined plate. Crumble the bacon into small pieces once it’s cooled.
|
| 3 |
MELT
he butter over medium-low heat in a large pot. Add the onion and cook for 8-10 minutes,
until the onion is tender. Add the garlic and cook a few minutes more. Slowly whisk the flour in
the pan and stir for 1 to 2 minutes. Add the potatoes. Slowly whisk in the milk and half and half.
|
| 4 |
ADD
the chicken stock. Bring to a simmer and whisk in the kosher salt, garlic powder andpepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
|
| 5 |
GARNISH
with 1⁄4 cup bacon, 1⁄4 cup cheese and 1⁄4 sour cream. Stir in remaining cheese, bacon, and sour cream. Serve hot in scooped-out boule and top with crumbled bacon, cheese, sour cream, green onions and jalapeno slices.
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